How To Make Tomato Curry

Tomato curry is popularly known as 'onion tomato masala' in India. It is a base for many delicious curries. You can make this curry ahead of time and freeze it for months. Then, when you want to make a curry, reheat the curry and add beans, vegetables, meat, or even seafood, and your curry is ready. I hope you enjoy this classic base recipe.

Serves: 4


3 tablespoons vegetable/peanut oil

2 medium-size garlic cloves, peeled and roughly chopped

2 inch piece of fresh ginger root, peeled and roughly chopped

1 medium-size red onion, roughly chopped


1 teaspoon sea salt

1 cup Roma tomatoes, roughly chopped

1/4 cup cilantro, chopped 


Spice blend:

1 teaspoon curry powder

1 teaspoon sweet paprika

1 teaspoon garam masala

1/4 teaspoon black pepper, freshly ground



Using a food processor, mince ginger and garlic.

Add onions and pulse 15 times or as many pulses it takes to mince onion. Remove into a bowl and set aside.

In a medium saucepan over medium heat, heat oil.

Add onions, ginger, garlic, and salt. Cook for 7 minutes. Stir once every minute.

Add the ground spices and mix. Cook for a minute.

Add tomatoes and mix well. Reduce heat to low.

Cover and cook for 5 minutes. Stir once in between.

Using the back of your spoon, small the tomatoes, cover and cook again for 5 minutes.

Add 1/4 cup of warm water. Mix.

Remove from heat and add cilantro. Set aside.

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